Add hash browns and cook for one minute, stirring frequently. After one minute, add ham and cook for 8 to 10 minutes, stirring occasionally, until both ham and potatoes are browned.

While ham and potatoes cook, add eggs and taco seasoning to a large bowl and whisky lightly.

Once ham and potatoes have browned, add egg mixture. Stir eggs, ham and potatoes and cook until egg is nearly finished. Then stir in cilantro, chiles and cheese and cook until cheese has melted. Remove from heat.

Add 1/8 of the egg-ham-potato filling to each of the tortillas. Roll up into burrito form.

Wrap each burrito in foil and then save in a Ziploc bag or container and store in fridge or cooler.

When ready to cook, put foil-wrapped burritos on grate over low flame or directly on hot coals, heating for 10 to 15 minutes, and turning over once halfway through. Heating time may vary based on intensity of heat.

When you’re looking for a one-dish meal to make dinner preparation easier, count on Indiana Kitchen. This quick and simple dish combines delicious pork with a takeout menu favorite you can make right at home.

In a medium pot over medium-high heat, combine the rice and water and bring to a boil. Reduce to a simmer, cover, and cook until the water has evaporated and the rice is al dente, about 15 minutes. Fluff with a fork and set aside, uncovered.

In a wok or large skillet over high heat, warm the oil. Add the Indiana Kitchen pork and cook, stirring occasionally, until lightly browned, about 2 minutes. Transfer about half of the pork to a plate or bowl and cover loosely to keep warm.

Add the rice and vegetables to the skillet and stir-fry until heated through, 1 to 2 minutes. Stir in the broth and soy sauce. Make a well in the center of the mixture and add the eggs, gently stirring the eggs occasionally until softly set, 1 to 2 minutes. Stir to mix the eggs into the rice. Add more soy sauce to taste, top with the reserved Indiana Kitchen pork, and serve.
Note: Cooking the rice al dente will help keep it from becoming gummy in the stir-fry.

Heat the oil in a 10-inch nonstick ovenproof skillet over medium high heat. Add the hash browns and cook 4-6 minutes or until the potatoes begin to brown. Add ham cubes. Season to taste with salt and pepper. Whisk the eggs, dressing and milk in a medium bowl. Pour over potatoes. Cook 4-5 minutes or until the eggs begin to set, lifting the edges and allowing the uncooked egg to flow underneath.

Baked 15-20 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes. Cut into wedges to serve.
4.Serve with salsa.

Serve with salsa.

Recipe Notes

Tip: Sprinkle with 1/2 cup shredded Cheddar cheese when the frittata is removed from the oven. Frozen hash browns with onions and peppers are often called Potatoes O’Brien.